Snickerdoodle Cookie Bars
January 09, 2014
"I haven't tried these yet, but I plan on making them for Bingo Night with my friends soon. They look delicious, and from what I have heard they are wonderful! Adapted from Betty Crocker. I know she won't stir me wrong :D"
- CINNAMON FILLING
- Serving Size: 1 (103 g)
- Calories 396.9
- Total Fat - 13.1 g
- Saturated Fat - 7.8 g
- Cholesterol - 82.7 mg
- Sodium - 258.3 mg
- Total Carbohydrate - 66.4 g
- Dietary Fiber - 1.1 g
- Sugars - 47.1 g
- Protein - 4.5 g
- Calcium - 59.9 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Heat oven to 350 degrees F.
Spray or grease bottom only of a 9x13 inch baking pan with cooking spray.
Line pan with parchment paper for easy removal.
In small bowl combine flour, baking powder, salt and cinnamon. Set aside.
In a large mixer beat butter, on high speed, until creamy.
Beat in sugars.
Gradually beat in eggs and vanilla, until combined.
On low speed, beat in dry ingredients until combined.
Spoon half the batter into pan, and spread evenly.
Sprinkle cinnamon-sugar mixture evenly over batter.
Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
Bake 20-25 minutes, or until golden brown and toothpick inserted in center comes out clean.
Cool completely, about 1 hour.
In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.
Remove cooled bars from pan using the parchment paper as handles, cut into 12 bars.
Drizzle glaze over bars, and allow to dry a little before serving.
Tips & Variations
No special items needed.